What’s for dinner tonight? Try this Healthy Chicken Pot Pie. It’s paleo, grain free, gluten free and low carb. Thanks Healthful Pursuit for this delicious creation!
HEALTHY CHICKEN POT PIES serving: 2
Calories: 531 | Calories from Fat: 320 | Total Fat: 35.6g | Saturated Fat: 20.7g | Cholesterol: 153mg Sodium: 882mg | Potassium: 711mg | Total Carbs: 19.1g | Sugars: 6.3g | Fiber: 8.2g | Protein: 33.2g
- 1 teaspoon coconut oil
- 1 garlic cloves, chopped
- 1 small onions, diced
- 5 grams celery
- 1 carrots, diced
- 200 grams uncooked skin-on chicken thighs, cut into small pieces
- 3 cups cauliflower florets
- 1 1⁄2 cup Homemade Stock – I didn’t have time to make the homemade stock so I used an Organic Low Sodium Chicken Stock instead
- 1⁄4 teaspoon onion salt
- 4 tablespoons coconut flour
- 1 small egg
- 2 tablespoons coconut oil
Preheat oven to 350F
Add coconut oil, garlic, onions, celery and car- rot to a frying pan and sauté on medium heat for 5 minutes. Add chicken thigh pieces and cook through, about 10 minutes. Transfer to a bowl and set aside.
Meanwhile, add cauliflower to a saucepan
and cover with chicken stock. Bring to a boil
on high heat, reduce heat to low and simmer for 15 minutes. Transfer mixture to the jug of your high-powered blender with onion salt and blend until smooth.
Transfer cauliflower mix to vegetable mix and toss to coat. Divide into 2 individual ramekin dishes.
Cut together coconut flour, egg and coconut oil. The best way to do this is in a stand mixer or with a fork. Divide the dough into 2 equal piec- es. Sandwich each piece between two pieces of parchment and roll out until 1⁄8-inch thick.
Cover ramekins with dough, place on a baking sheet and bake in preheated oven for 30 min- utes, until pastry tops begin to golden.
Allow to cool completely. Store in the fridge for up to 3 days, or in an airtight container in the freezer for up to 2 months.